Churro bites

In a small pot melt together the butter, water, sugar, a pinch of salt and the vanilla paste.

Stir in the all-purpose flour until it forms a big sticky mass; cook two to three minutes on low heat, stirring constantly, until it comes together.

Off the heat, stir one egg into the hot batter quickly so the egg does not cook; stop when glossy and still fairly sticky.

Transfer to a piping bag with a metal star tip; it should be thick enough to hold its shape.

Pipe lengths about the size of a thumb or smaller into the oil and fry two to three minutes at around 400F until dark golden brown.

Drain on a paper towel.

Toss in spiced sugar of cinnamon, nutmeg, a little allspice and granulated sugar, and serve. Optional accompaniments: vanilla creme anglaise or chocolate sauce.